Chettinad-Style Mushroom Masala with India Madras Infused Olive Oil Blend

Earthy mushrooms, silky onions, ripe tomatoes, and a glossy masala base make this dish feel rich and layered from the first spoonful. The India Madras Infused Olive Oil Blend folds coriander, turmeric, cumin, fenugreek, garlic, ginger, and warming peppers into the pan, so the sauce carries deep spice from the very start. It’s the kind of dinner that fits a weeknight when you want something special, but it’s just as welcome at a family dinner or a cozy entertaining table.

Garden Infuzions

Chettinad-Style Mushroom Masala with India Madras Infused Olive Oil Blend

Earthy mushrooms simmer in a bold tomato-onion masala lifted by India Madras Infused Olive Oil Blend, bringing warm curry spice and cozy depth to a home-style Indian dinner.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner, Main

Cuisine: Indian

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 tablespoons India Madras Infused Olive Oil Blend
• 1 tablespoon neutral oil
• 1 pound cremini mushrooms halved
• 1 large yellow onion finely chopped
• 1 teaspoon kosher salt
• 1 tablespoon fresh ginger grated
• 4 cloves garlic minced
• 2 tablespoons tomato paste
• 2 medium tomatoes finely chopped
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1 teaspoon Kashmiri red chile powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon fennel seeds lightly crushed
• 1/2 teaspoon garam masala
• 1 cup water
• 1/4 cup heavy cream
• 2 tablespoons chopped cilantro
• 1 tablespoon lime juice
• Cooked basmati rice or naan for serving

Equipment

• 1 Large skillet Heavy-bottomed if possible
• 1 Wooden spoon For stirring the masala
• 1 Cutting board For mushrooms, onion, and aromatics
• 1 Chef Knife For prep work
• 1 set Measuring spoons For spices and oil
• 1 set Measuring cups For water and cream

Method

 

Instructions

1. Heat the India Madras Infused Olive Oil Blend and neutral oil in a large skillet over medium-high heat.
2. Add the mushrooms in a single layer and cook until browned on the edges, then transfer them to a plate.
3. Lower the heat to medium and add the onion and salt. Cook, stirring often, until the onion is soft and lightly golden.
4. Stir in the ginger, garlic, and fennel seeds and cook until fragrant.
5. Add the tomato paste, tomatoes, coriander, cumin, turmeric, chile powder, black pepper, and garam masala. Cook until the tomatoes break down and the masala looks glossy and thick.
6. Pour in the water and scrape up any browned bits from the pan. Simmer for 5 minutes.
7. Return the mushrooms to the skillet and simmer until the sauce coats them well and the mushrooms are tender.
8. Stir in the cream and lime juice, then taste and adjust salt if needed.
9. Finish with cilantro and serve hot with basmati rice or naan.

Notes

For the best flavor, let the mushrooms brown before stirring too much. If you want a deeper sauce, simmer the tomato mixture a few extra minutes before the mushrooms go back in. The featured blend already brings layered curry spice, so go easy with extra seasoning until the end.

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Recipe Tips

Brown the mushrooms in batches so they pick up color instead of steaming. Let the onions cook until deeply softened before adding the tomatoes, and give the masala time to reduce so the sauce turns rich and clingy.

Serving Suggestions

Serve this mushroom masala with hot basmati rice, jeera rice, naan, roti, or parotta. A simple cucumber salad or a bowl of plain yogurt on the side keeps the plate balanced and easy to love.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of water if the sauce thickens too much.

Variations

Add peas for a sweeter finish, swap in cremini or baby bella mushrooms, or stir in a little coconut milk at the end for a softer, creamier sauce. If you like more heat, add an extra chopped green chile with the onions.

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